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These are summaries of Albuquerque Environmental Health restaurant inspections. For more information or to view previous reports, visit .

GREEN: Food establishment received a passing grade, demonstrating the skills to create a safe and sanitary food-service environment.

YELLOW: Food establishment can operate but must follow a plan to correct violations observed during inspection.

RED: Food establishment had major violations that presented an imminent hazard and required an immediate downgrade or closure.

March 22-28

GREEN 

Albuquerque Marriott, 2101 Louisiana NE (March 26)

Annapurna’s World Vegetarian Cafe, 5200 Eubank NE (March 23)

Baskin-Robbins, 5241 Ouray NW (March 25)

Blue Sky Distributors, 8724 Alameda Park NE (March 24)

Cake Fetish, 6110 Alameda NE (March 24)

Candlelight Assisted Living, 3200 Candlelight NE (March 24)

Chopstix, 6001 Lomas NE (March 24)

Church’s Chicken, 2100 Broadway SE (March 25)

Chuze Fitness, 6600 Central SW (March 24)

Crackin Crab, 2100 Louisiana NE (March 24)

Dairy Queen, 5500 Kathryn SE (March 27)

Dairy Queen, 5900 Eubank NE (March 23)

Dion’s, 8010 Academy NE (March 25)

Eloy’s Family Restaurant, 1508 Wyoming NE (March 23)

Frontier Restaurant, 2400 Central SE (March 24)

Happy Chengdu Chinese Food, 200 Wyoming SE (March 25)

Hong Kong Buffet, 10100 Coors NW (March 25)

Hyenas Comedy Nightclub, 2100 Louisiana NE (March 26)

Jason’s Deli, 2105 Louisiana NE (March 25)

Little Bear Coffee, 3123 Central NE (March 25)

Little Flower Nursery, 5204 Zuni SE (March 26)

Marlene Mouchette, 5011 Pan American NE (March 25)

McDonald’s, 11824 Lomas NE (March 25)

Pizza Hut, 410 Washington SE (March 27)

Pueblo Fruits & Vegetables Inc., 3333 Los Arboles NE (March 24)

Richie B’s, 7200 Montgomery NE (March 26)

Quick Track, 3600 Wyoming NE (March 25)

Smith’s, 5850 Eubank NE (March 24)

Taco Bell 4149, 1001 Juan Tabo NE (March 27)

Taco Tote, 4701 Central NE (March 23)

Twisters, 5201 Gibson SE (March 26)

YELLOW 

Frontier Restaurant, 2400 Central SE (March 24)

RED

Crackin Crab, 2100 Louisiana NE

Chlorine sanitizer in the automatic dish machine was at zero parts per million. The facility had no sanitizer available for use while in operation at the start of the inspection. Knives were stored away with food debris on them. A magnetic knife rack had substantial debris buildup. Wiping cloths were used improperly to line cutting boards and the inside of cold-holding units. Cooked chicken wings, boiled corn and chopped garlic in the walk-in refrigerator had no date markings. A storage bin containing batter mix was not labeled with its common name. Ranch dressing, shrimp cocktail sauce and tartar sauce were stored at room temperature on a table at unsafe temperatures. Cooked chicken wings in a cooler were measured at an unsafe temperature. The facility had no testing kit or device to measure the concentration of quaternary compound sanitizer solution. There were no lockers or suitable facilities provided for employee clothing or personal belongings. A food employee was observed preparing entrees without proper hair restraints. There was a buildup of debris underneath the countertops and shelving inside the kitchen. Debris and buildup were found inside cold-holding units. The establishment lacked required temperature logs for raw seafood, meats, vegetables and dairy products.

Result: Unsatisfactory (March 24); re-inspection required (March 24); passed follow-up inspection (March 24)

Eloy’s Family Restaurant, 1508 Wyoming NE

Working containers of toxic materials, such as degreaser and window cleaner, were not properly labeled with their common names. Wiping cloths were used improperly for cleaning and sanitizing rather than being stored in a sanitizer solution. Various cooked meats held inside cold holding units lacked the required date-marking indicators. A food employee was observed touching shredded lettuce with their bare hands while adding it to tacos. Nonfood-contact surfaces in the kitchen made of wood and synthetic wood were damaged and unsealed.  Salsa, whole milk, ranch dressing and pre-cooked bacon were measured at unsafe temperatures.  The facility lacked sufficient cold-holding equipment to maintain food at or below 41 degrees. No lockers or suitable facilities were provided for the storage of employee clothing or personal belongings. The only handwashing sink in the kitchen was blocked by shelving and large pots. A food employee was observed preparing entrees without wearing proper hair restraints. An employee was observed with an improper drinkstored inside a cold-holding unit. The required permit to operate was not posted in a conspicuous place at the facility. Temperature logs were not available for time/temperature control for safety TCS food items, including cooked meats, vegetables and salsa. The establishment did not have the required calibration logs for temperature-measuring devices.

Result: Unsatisfactory (March 23); re-inspection required (March 23); passed follow-up inspection (March 23)

Pho Nho, 2641 Coors NW

Chlorine sanitizer at the three-compartment sink and dishwasher measured at zero ppm, failing to meet required sanitization parameters. A meat slicer and knives in the cook and prep areas were found with dry soil residues. Frozen tripe was being improperly thawed, submerged in cold water in a prep sink. Multiple ready-to-eat items, including chopped onions, sliced pork, chicken, beef and hot pork stock, lacked required date markings. The receiving door and fire exit door were not tight-fitting, allowing light to be seen at the edges. Bean sprouts and cooked cold shrimp in the prep top cooler were measured at unsafe temperatures above 41 degrees. Both handwashing sinks (front and backroom) were being used for purposes other than handwashing and had utensils stored in them. Lighting in the walk-in freezer was not protected by a required light cover or shielding. Two employees were observed preparing food in the front prep areas without wearing hair restraints. An employee had an improper, open drink container stored on top of a prep top cooler. Nonfood-contact surfaces of refrigerators, freezers and prep top under-coolers had substantial soil residues. The establishment lacked temperature logs for high-risk items such as broth, beef, pork, rice, bean sprouts and shrimp.

Result: Unsatisfactory (March 24); re-inspection required (March 24)

Richie B’s, 7200 Montgomery NE

Frozen green chile was improperly thawing in a food container submerged in standing water. The mop sink was in disrepair because the drain cover was missing. The ventilation hood system, filters and surrounding walls had a significant buildup of debris. A large pizza oven handle was wrapped in foil, tape and plastic, making the nonfood-contact surface not smooth or easily cleanable. The back door was not tight-fitting and had loose netting at the bottom, which could allow pests to enter the facility. Multiple food items in the cold-holding make table were measured at unsafe temperatures above 41 degrees, including shredded cheese, sliced mushrooms and precooked sausage.  The facility did not have a testing kit or device to measure the concentration of chemical sanitizing solutions. No lockers or suitable facilities were provided for the storage of employee clothing or personal belongings. There was no approved method for hand drying (such as disposable towels) at the handwashing sink in the back prep area. A handwashing sink in the back of the facility was inaccessible because a trash can was stored in front of the sink basin. Chemical sanitizer concentration in the three-compartment sink and red sanitizer bucket exceeded the maximum permitted level of 400 parts per million. There was no lighting available underneath the hood suppression system, behind the stove top or behind the large pizza oven. Food employees were observed with improper drinks, including twist-top bottles and beverages without lids or straws, in the kitchen and cashier areas. The required permit to operate was not posted at the facility. There was a buildup of debris underneath the ovens and stove top, as well as in the small room where scales are stored. The establishment lacked required temperature logs for TCS food items, such as prepared vegetables, precooked meats and dairy products.

Result: Unsatisfactory (March 26); re-inspection required (March 26); passed follow-up inspection (March 26)